Recipe report: Shrimply the best

These shrimp-centric recipes make the most of a seafood favorite in zesty, spicy, citrusy, bold, tangy ways for mega flavor appeal on the menu. 

At University of Texas, Culinary Director J. Keith Morrison creates a shrimp roll that closely mimics summer’s favorite lobster rolls popular in beach towns. With the college’s Texas location, however, it makes more sense to use seafood native to the nearby Gulf of Mexico instead of New England waters. The cooked shrimp are blended with celery, mayo and Old Bay seasoning, then the mix is stuffed into a toasted, top-split brioche hot dog bun. Bacon, lettuce and tomato add extra heft to the seafood sandwich.Get the recipe

Shrimp tacos are a familiar favorite, but chef Francesca Zani gives the recipe a twist by spiking the sauce with ginger and peaches. Crunchy ginger slaw and the peachy flavor give the tacos a summery spin.Get the recipe

Watermelon is a summertime favorite, and this no-waste salad makes the most of the fruit by julienning the rind into thin strands. It’s a takeoff on the green papaya salad popular on Thai menus. In this version, Chef Rebecca Peizer tosses the watermelon “noodles” with green beans, carrots, fresh herbs and shrimp, then dresses the mixture with a ginger-lime dressing.Get the recipe

The Glen Ellyn Public Library boasts its own cafe, where visitors can enjoy salads, sandwiches, snacks and more. For this popular Asian-inspired salad, shrimp, sugar snaps, carrots, radishes and purple and green cabbage make a colorful base for a toasted sesame seed vinaigrette. The dressing is a blend of honey, rice wine vinegar, tamarind, lime juice, sesame seeds, garlic and ginger.Get the recipe

Seafood salads make a welcome starter, small plate or light entree. Michael Kiley, chef at Glen Cove Hospital, taps Mediterranean flavors for this warm potato salad topped with grilled shrimp, scallops and halibut. If halibut is not available or too expensive, cod or another firm-fleshed white fish can substitute.Get the recipe